I honestly should have been born in the south because I love so many Southern dishes (and for some weird and random reason, I have a Southern drawl that sneaks out even though I was born and raised in California). I love succotash so very much because I love that the colors are so bright and vibrant! But I’m not a huge fan of lima beans and I surely don’t like hominy unless it’s in pesole… that’s a whole different ball game. So I decided to swap out a few ingredients to match my personal preferences, hence this beautiful edamame succotash.
I think that because of my swaps, this dish is even more vibrant than it is originally. The meaty texture of edamame is delicious and I think it’s a fun way to eat it besides steamed and salted. Swapping out the hominy for the corn still stays true to the roots of this dish but adds a sweetness that isn’t found in hominy. I used turkey stock to deglaze my pan with because I served it as part of a Thanksgiving dinner but any other time of year (or if you’re vegetarian), swap out the turkey stock for chick or vegetable stock. If you are vegan, omit the cream and voila! The only adjustment you have to make.
I find no real reason to blister and remove the skins off of the bell peppers because I don’t find the skin to be tough to chew through or presents an unfavorable texture, so no extra work there! In order to incorporate some delicious and earthy flavors, I add thyme and a bay leaf towards the beginning of cooking and remove them before serving. You can also add some rosemary as well since that would complement the flavors going on in this dish very well.
One thing to remember about making this succotash, you don’t want a ton of liquid left over so I first deglaze with the stock and let it reduce until it’s almost completely gone. Then I add the cream and reduce that until it becomes thick. Then it’s ready to eat!
I hope you enjoy the swaps I made to this traditional dish and hope that you find to make all year long and not just in the fall!
- 10 ounces edamame shelled
- 2 ears corn shucked and kernels removed
- 1 each bell pepper small diced
- 1/2 each red onion small diced
- 1 sprig thyme fresh
- 1/3 cup turkey stock chicken or vegetable stock can be substituted
- 1/4 cup cream
- To taste salt and pepper
- 1 tablespoon parsley chopped
Place a large skillet over medium high heat and warm some olive oil, enough to coat the bottom of the pan.
Add bell pepper and cook until al dente, about 5 minutes.
Add corn and edamame and cook until al dente, about 5 minutes.
Add thyme, bay leaf and stock to veggies and reduce liquid until almost gone, about 10 minutes.
Add cream and reduce until thick.
Add parsley. Remove thyme and bay leaf and serve.